A $72 shared Sunday lunch built around wood-fired Wollemi duck launched at NOMAD from Sunday 23 August.
NOMAD is introducing The Sunday Table, a new weekly lunch that reworks the familiar Sunday roast through the restaurant’s Middle Eastern and Mediterranean cooking.
Launched on 23 August, the $72pp menu is built around a centrepiece for the table, accompanied by shared plates, seasonal sides and flatbreads.
At its heart is wood-fired Wollemi duck with baharat, molasses and fesenjan jus, slow roasted on the crown. It’s served alongside confit duck leg dolma with sour cherry and spiced bulgur, wood oven baked saffron and turmeric rice with barberries, saj, NOMAD pickles and local herbs.
The table starts with black-eyed pea falafel with amba, shatta and zhoug, and cannellini bean hummus with sumac and onions, before finishing with Turkish coffee tiramisu and cocoa nibs.
Designed as a longer, slower way to spend Sunday afternoon, The Sunday Table draws on the tradition of unhurried Middle Eastern hospitality and gathering over food. A solo acoustic musician will play throughout service, while optional additions such as oysters allow guests to add to the table.
“Sunday lunch has always been one of my favourite meals because it’s really about generosity, putting something substantial in the middle of the table and letting people settle in, share, and enjoy the occasion together,” says edition Hospitality Group culinary director Michael Greenlaw.
“The idea was to create something that feels familiar without simply doing a traditional Sunday roast. In Sydney, we’re putting a duck crown over the fire, designed to arrive at the table as a centrepiece, with the meal built around sharing.”
The Sunday Table at NOMAD
When: Every Sunday lunch from 23 August
Price: $72 per person
Bookings: Recommended, with walk-ins welcome subject to availability.
Menu
- To start
- Black-eyed pea falafel, amba, shatta and zhoug
- Cannellini bean hummus, sumac and onions
- Main
- Wood-fired Wollemi duck, baharat, molasses and fesenjan jus
- Confit duck leg dolma, sour cherry and spiced bulgur
- Wood oven baked saffron and turmeric rice, barberries
- Saj, NOMAD pickles and local herbs
- Dessert
- Turkish coffee tiramisu, cocoa nibs
Image credit: Ethan Smart